Dill rich in vitamins and minerals such as: vitamin A - 83.3%, beta-carotene - 90%, vitamin C - 111.1%, vitamin E - 11.3%, vitamin K - 52.3%, potassium - 13 .4%, calcium - 22.3%, magnesium - 17.5%, phosphorus - 11.6%, cobalt - 34%, manganese - 63.2%, copper - 14.6%, chromium - 40.6%

What is useful Dill

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator nervous system involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, the synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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Dill is one of the most frequent guests in the kitchen of all seasonings. Possessing an irreplaceable aroma, it has become a favorite seasoning for both housewives and honored professional chefs. In the article, we will consider how to correctly take into account calorie content when organizing healthy eating, as well as useful properties and methods of using dill.

Dill calories per 100 grams

In cooking, dill is used, seasoning the dish with fresh fragrant herbs, or dried, frozen: any of these options will improve the taste of the dish. If, for example, you are on a diet and counting calories, knowing the calorie content of dill and maintaining a balance of proteins, fats and carbohydrates (KBZHU) is simply necessary.

During heat treatment, some of the nutrients (necessary for humans chemical elements) is lost, so you need to add spice to food after removing the dish from the heat. Dill can be attributed to products with a negative calorie content, since when processing this seasoning, the body spends more energy than it received.

Considered below the nutritional value dill, depending on the method of preservation (fresh, dry, frozen). Averaged information is given per 100 g of the finished food product. Depending on the place of cultivation and the method of processing, the values ​​\u200b\u200bmay vary.

fresh

The greatest amount of valuable substances is found in a fresh plant. Dill must be used immediately after harvest, as over time, some of the nutrients are lost.
100 g of fresh herbs have an energy value of 40 kcal and contain:

• proteins - 2.5 g;
• fats - 0.5 g (linoleic, oleic, palmitic, petroselinic fatty acids);
• carbohydrates - 6.3 g, including sucrose, maltose, xylose, starch.

The rest of the composition is water, ash, dietary fiber.

The calorie content of fresh herbs is so low that, even if you are on a diet, you can freely season any dishes with it to improve the taste and without harming your figure. Eating a bunch of 15 g, you get only 6 kcal.

Dried

The easiest and most affordable method of preserving dill is drying. At the same time, dried herbs retain the spicy aroma of fresh grass, and due to the evaporation of moisture, the amount of nutrients increases. The spice is stored in this form for up to several months without loss of quality.
The energy and nutritional value of dill changes during drying as follows - 100 g of dried herbs have an energy value of 78 kcal and contain:

• proteins - 19.96 g;
• fat - 4.36 g;
• carbohydrates - 55.82 g.

In addition to greens, dill seeds are also dried, which have a stronger spicy aroma. The calorie content of seeds and the composition of BJU are higher compared to greens.

100 g of seeds have an energy value of 305 kcal and contain:

• proteins - 16 g;
• fat - 15 g;
• carbohydrates - 55 g.

Frozen

Most The best way preservation of dill - freezing. Fresh spicy herbs, when deep frozen, do not lose their aroma and save useful material in full.
100 g of frozen greens have an energy value of 40 kcal and contain:

• proteins - 16 g;
• fat - 15 g;
• carbohydrates - 55 g.

Important! The calorie content of greens does not change during canning-40 kcal, and, for example, dill chips will raise the calorie content to 517 kcal.

Chemical composition and energy value

Having a minimum calorie content, dill nevertheless has in its chemical composition a huge amount of rare elements and vitamins, which are so necessary for the life of the body.

Below is the composition and energy value of dill in accordance with the reference book on the chemical composition of food products (author I. M. Skurikhin).

Energy (food) value:

• calorie content - 40 kcal;
• proteins - 2.5 g;
• fats - 0.5 g;
• carbohydrates - 6.3 g;
• dietary fiber - 2.8 g;
• organic acids - 0.1 g;
• water - 85.5 g;
• unsaturated fatty acids - 0.1 g;
• mono- and disaccharides - 6.2 g;
• starch - 0.1 g;
• ash - 2.3 g;
• saturated fatty acids - 0.1 g.

Macronutrients:

• calcium Ca - 223 mg;
• magnesium Mg - 70 mg;
• sodium Na - 43 mg;
• potassium K - 335 mg;
• phosphorus P - 93 mg.

Trace elements:

• Iron Fe - 1.6 mg;
• Zinc Zn - 0.91 mg;
• Copper Cu - 146 mcg;
• Manganese Mn - 1.264 mg.

Vitamins:

• PP - 0.6 mg;
• beta-carotene - 4.5 mg;
• A (P3) - 750 mcg;
• B1 (thiamine) - 0.03 mg;
• B2 (riboflavin) - 0.1 mg;
• B5 (pantothenic acid) - 0.3 mg;
• B6 (pyridoxine) - 0.2 mg;
• B9 - 27 mcg;
• C - 100 mg;
• E (T3) - 1.7 mg;
• PP (niacin equivalent) - 14 mg.

By seasoning a salad or soup with young herbs, you replenish your body with the necessary trace elements and vitamins, and the active substances of the plant in question will have a disinfecting, soothing and analgesic effect.

Did you know? In terms of calcium content (223 mg), spicy greens are superior to milk (120 mg), and in seeds, the calcium content (1516 mg) is higher than in beans and peas (150 mg). According to the content of vitamin C (100 mg), dill overtook oranges (60 mg).

The benefits and harms of the plant

Most people begin their acquaintance with dill in infancy, because pediatricians prescribe dill water for bloating and colic in the stomach from the first month of life.

Due to its chemical composition, healing abilities and minimal calorie content, this unpretentious plant fights many ailments:

1. Blood cholesterol levels - dietary fiber and vitamin PP regulate the level of "good" and "bad" cholesterol.
2. The fight against seasickness - in this case, an infusion of crushed seeds will help (2 teaspoons per 1 cup of boiling water). Take it 2 times a day.
3. Acne, or acne - you should wipe the problem areas of the body with infusion of chamomile and dill seeds (1 teaspoon per 1 cup of boiling water) two to three times a day.
4. Cleanses the intestines and relieves bloating - you can chew spicy seeds with a brown bread crust.
5. To maintain visual acuity, you need to apply compresses from a decoction of seeds, and beta-carotene, which is part of the seeds, will relieve eye fatigue.
6. Wound healing properties - mashed young greens will relieve skin inflammation, help heal wounds.
7. Stimulates lactation in women during lactation.
8. Prevention of recurrence of cystitis - urologists advise drinking a decoction of the plant.
9. Colds - the plant has an expectorant effect, thinning sputum, effective for coughing.
10. Diabetes - reduces blood glucose levels and promotes weight loss.
11. as a diuretic and cholagogue- removes excess fluid from the body, reduces swelling and prevents the deposition of salts.

A universal contraindication for the use of the plant is an individual food intolerance to the product.

Using dill as a medicinal plant, you should pay attention to the limitations of the use and, for some health problems, use the herb and preparations containing it with caution:

• lowers blood pressure due to the vasodilating effect, which is a warning for hypotensive patients;
• causes allergic reactions - preparations containing dill should be paid attention to in case of allergies, since dermatitis is possible - such cases were observed when working on large crops;
• tones the intestines and uterus, which should be taken into account in diarrhea and during pregnancy;
• reduces the density of blood - with a tendency to bleeding, the grass should be used with extreme caution;
• use in the winter will help to avoid beriberi.

Application features

In addition to traditional and traditional medicine, dill is used in a wide variety of areas:

1. Cosmetology. Justifying its name, fragrant dill in the form of an essential oil with a sweetish-spicy smell is used in the form of fragrances for soaps, creams, toothpastes, and colognes. Such products can relieve irritation after shaving, eliminate allergic itching and lighten age spots and freckles.
2. Food and canning industry. Uses all parts of the plant except the roots. dried grass used in various spice mixes for cooking. Flowers and seeds are used for preserving vegetables, preparing fragrant vinegar, pickling herring, flavoring curds and processed cheese. In small quantities, seeds are added to apple desserts.
3. Distillery industry. Uses seeds to produce aperitifs and flavor alcoholic beverages tonic properties and spicy aroma.
4. aromatherapy. Uses essential oil for increased excitability to strengthen the nervous system, improve mood and restore sleep.

taking care of proper nutrition, you should use more dill, because it has wonderful taste.

Did you know? If you put an onion cut in half in a bag with greens, then the green mass will last longer. Every week you need to change the onion for a fresh one.

In addition, the plant can be used as a medicine, because it has many useful and medicinal properties with a minimum of calories.

Each of us knows very well that in order to be healthy and full of energy, you need to include as many fresh fruits, herbs and vegetables as possible in your diet. But are we so familiar with the usual products that appear on our table almost every day? Perhaps we are all familiar with dill and parsley. We are happy to add this greens to soups and salads, preserve and dry for future use. But what is the calorie content of dill and how is it useful for our body? Let's find out.

In all corners of the world

It is generally accepted that spicy greens come from South Asia. People learned about its beneficial properties more than 5000 years ago. In those days, dill was used as medicinal plant, he participated in ritual ceremonies and served as a talisman for the house. Fragrant herb quickly earned the trust of man and soon spread to all continents of the globe. And now you will not find dill except in the cold Arctic. Today we use this herb as a seasoning for many dishes, and few people know that dill is used in medicine to this day. Dill, fresh or dried, can not only add flavor to dishes, but also have a significant effect on our body.

Dill in cooking

The fragrant plant is used in its entirety, and greens are added to a variety of dishes. The inflorescences and springy, fibrous stem add flavor to the pickles, while the spicy, anise-flavoured seeds are used as a condiment. The plant surprisingly combines a huge amount of valuable vitamins and minerals, despite the fact that the calorie content of dill is very low. Add just a little bit of fresh herb to a sauce, meat, vegetable, fish or poultry dishes, and they sparkle with appetizing colors and aromas.

Interestingly, even a small amount of dill can supplement your diet with all the necessary minerals, while other products would require much more. Therefore, nutritionists strongly recommend including dill in your diet. A photo of dishes with fresh herbs is pleasing to the eye and instantly causes an appetite.

In medicine and cosmetology

Spicy grass contains essential oils, for which it is recognized by manufacturers of cosmetic products. Dill is able to cure problem skin, relieve inflammation and improve regeneration. The plant extract is included in oral care products, colognes and hygiene products. Extract from plants is also used in medical preparations. Dill is also widely used in folk medicine, it is included in tinctures and herbal preparations.

The low calorie content of dill makes it possible to use it for obesity, with various diseases gastrointestinal tract. It is recommended for use by expectant and nursing mothers. Our grandmothers knew the treasured remedy that can get rid of baby colic - “dill water”. Fragrant greens have no contraindications, but it is worth remembering that the daily allowance for an adult is one small bunch, and you should not exceed it.

Composition and calories

The calorie content of dill is low - 40 kcal per 100 g of greens. But the seeds cannot boast of such a dietary quality, there are a little more than 300 kcal per 100 g. But it should be noted that they are quite light and you won’t be able to eat a lot of them, one teaspoon of seeds will weigh only 5 g, so you don’t need to be afraid to gain extra pounds.

Nature generously endowed dill vitamin composition: it contains a lot of ascorbic acid, vitamins A, E, B vitamins (B2, B6, B12) and PP. It contains a large amount of potassium and calcium, magnesium, phosphorus, sodium. Slightly less manganese, iron, copper and zinc. The seed of the plant contains a large amount of oleic acid and other unsaturated fatty acids, which are necessary for normal life. human body. Spicy fruits contain the substance D-carvone, which is able to resist the development of cancer.

To whom is it useful

Dill (you see a photo of it in our article) is a real storehouse of health. It not only allows you to compensate for the lack of vitamins and minerals, but also helps to improve the body. Dill simulates the production of enzymes, which has a positive effect on digestive system generally. It is useful for people suffering from diseases of the liver, pancreas, kidneys and urinary system, is indicated for flatulence and hemorrhoids. With dill ethnoscience successfully treats cystitis, hiccups, it is considered powerful tool against cough. Recommended for breastfeeding women to increase breast milk and used in the treatment of mastitis.

Beneficial effect on cardiovascular system: strengthens and cleanses the walls of blood vessels and muscles of the heart. It can lower blood pressure, so people with low blood pressure should consume dill in moderation. Fresh herbs have a calming effect, can calm headache lower blood sugar levels. In addition, dill sprigs are an excellent anesthetic, which means they will help cleanse the intestines of putrefactive bacteria and stabilize its work.

It turns out that the products we are familiar with are not as simple as we often think about them. A few sprigs of fresh dill are quite capable of giving us vitality and maintaining health. Remember that fresh vegetables and fruits are vital for us, try to diversify your diet with new tasty and healthy culinary finds.

Tell me how to take into account potori calories and vitamins, minerals when calculating the finished dish? and got the best answer

Answer from YSV[newbie]
Read link here
link
This site has a program that takes into account the loss of nutrients during cooking.
Here is what is written there:
Counting calories, vitamins and minerals of ready-made meals is not as simple as it might seem at first glance, because a number of factors must be taken into account:
1.
Loss of calories during heat treatment.
If you do not take into account the loss of calories in various cooking treatments, this can lead to incorrect calorie counting in the finished dish.
For example, consider pork.
The calorie content of fresh pork per 100 grams of product is 491 kcal.
When frying, pork loses 44% of calories, i.e., the calorie content of a 100-gram piece will decrease to 275 kcal. The difference will be no less than 216 kcal. If you do not take into account the heat treatment for each prepared dish, this can lead to incorrect calculation of the calories consumed in the daily diet, which will lead to not following a diet, a balanced diet.
Here is a small list of foods that have a reduced calorie content when cooked:
* Duck liver during frying, the calorie content is reduced by 48%
* Chicken - 41%
* Turkey 32%
* Cod 26%
* Carrot 17%
The loss of calories occurs due to the volatilization of fats with water vapor, as well as due to the decomposition of proteins, fats and carbohydrates into water and other elements during the heating process.
Use the recipe calculator in My Healthy Diet to account for calorie loss when preparing ready-to-eat meals.
2.
Loss of vitamins and minerals during heat treatment.
Also, when cooking, a huge amount of vitamins and minerals is lost. And it is not possible to take them into account without the help of the My Healthy Diet program.
For example, 100 grams of fresh dill will satisfy your vitamin C requirement by 100%. But if the dill is chopped, then 25% of vitamin C will be lost. If the dill is cooked, then 50% of vitamin C will be lost.
Here are some other examples:
* When cooking beef, kidneys, veal, the loss of vitamin B2 will be more than 40%
* When frying potatoes, 40% of iron is lost, and when frying fish and meat - 20%
You can take into account all losses for all elements when compiling a diet in the My Healthy Diet program.
3.
Weight loss of the finished dish and the use of water in cooking.
Also, let's look at everything with examples.
Ask on any forum what is the calorie content of buckwheat? You will be answered about 308 kcal per 100 grams. You can consider it very high-calorie, you won’t eat it, although it is very rich in iron, magnesium, silicon, phosphorus, vitamin PP and is generally a dietary product. Let's determine what is actually the calorie content of buckwheat porridge. To do this, use the program "My Healthy Diet". Let's make a recipe: 100 grams of buckwheat and 250 grams of water. The result of the recipe calculator will be 102 kcal.
Why is there such a big difference? Because the added water during cooking was not taken into account in the recipe. The presence of water reduces the calorie content of the finished dish. Even if you drain the water after cooking, still some products, such as pasta, cereals, are significantly boiled, that is, they absorb water and increase in volume and mass, so their calorie content per 100 grams of the finished dish is many times less than the calorie content of the raw product .

The total calorie content of fresh dill per 100 grams is 39 kcal. 100 g of the product contains:

• proteins - 2.4 g;
• carbohydrates - 6.4 g;
• fats - 0.6 g.

Dill leaves contain a lot of folic acid, nicotinic acid, vitamin C, calcium, phosphorus, iron, and potassium. The product is enriched with pectins, flavonoids, carotene, fatty oils containing linoleic, oleic and other acids.

The benefits of fresh dill

After reading about the benefits of fresh dill, you will definitely decide to include it in your diet. Useful properties product are:

• the beneficial effect of the substances contained in dill on the work of the digestive tract;
• the use of dill as a means of lowering blood pressure and stimulating the work of the heart and blood vessels;
• the benefits of dill have been proven to alleviate the symptoms of kidney disease and cystitis;

• not everyone knows, but fresh dill is an effective natural bile and diuretic;
• in moderation, it is advised to use fresh dill when breastfeeding - the product activates the secretion of milk;
• numerous studies have confirmed the effectiveness of dill for getting rid of headaches;
• nutritionists often advise using dill to eliminate flatulence;
• low calorie content per 100 grams of fresh dill makes it possible to use it in dietary nutrition.

Harm of fresh dill

Despite the fact that the harm of dill does not often appear, it is still worth saying a few words about it. Contraindications to the use of the product are:

• low blood pressure - if you abuse dill, you may experience fainting, general weakness of the body and other similar negative effects;
• provoking allergic reactions. If a person suffers from intolerance to the constituents of the product essential oils, he should exclude dill from his diet;

• overeating dill provokes reduced intestinal activity;
• it is better to refuse dill also for pregnant women - in large doses, the product contributes to the occurrence of internal bleeding.